Give your friends a treat with this rich crab and spaghetti dish. In Italy this dish would be made with oil but it has been adapted to suit the British love of creamy sauces with pasta.
Serves 4
Ready in 30 minutes
Per serving:
552kcals
17.6g fat (8.3g saturated)
25.6g protein
77.5g carbs
6g sugar
0.8g salt
1. Cook the spaghetti in a large saucepan of boiling, lightly salted water for 8-10 minutes, until al dente.
In Italy this dish would be made with oil but it has been adapted to suit the British love of creamy sauces with pasta.
2. Meanwhile, melt the butter in a large pan over a medium heat. Cook the onion for 5 minutes. Stir in the crab, garlic and stock and simmer for 10 minutes, until the stock has reduced by two-thirds. Stir in the cream and heat through. Season.
3. Drain the pasta, add to the crab sauce with the parsley and gently toss everything together. Divide between warm bowls and serve with lemon wedges.
© delicious. magazine
Chardonnay is really the best grape variety for crab. A crisp Chablis from France would be better than any Italian style.
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